Creamy asparagus soup, soft and delicious. With eggs and ham as garnish. A delicious soup to serve for dinner or as a starter.
The asparagus season has started and the white gold is widely fresh available. A true announcement of spring. They have a soft, creamy and unique taste. Hardly comparable to any other vegetables. Make sure in any case that when you store your asparagus you always keep them moist. They dry very quickly and then they aren't that good anymore.
A common combination is asparagus with ham and egg. And that is exactly what is used into this soup.
A day on the homestead
Today I looked at the vegetables in the picking garden. The seed slowly give plants which puts their first leaves above ground and some vegetables survived the mild winter. Like a number of lettuces and some swiss chard. And my cooking class students are going to benefit from this tomorrow! They are going to make a delicious quiche with chard and Nije kaas (from our Landwinkel (local store). That's always a winner. The chard I use is a mix of colors. It looks great in the garden. And of course, that's a positive point! Chard is also not widely available in the store, but it is easy to grow and requires little maintenance. Truly a must for a vegetable garden!
- By breaking instead of cutting the asparagus the veggie will break at just the right point. The delicious asparagus can be used for your soup and the rest you can use to make a vegetable stock.
- Bake the flour for a minimum of 2 minutes, otherwise you will taste it later. Always do that when preparing a roux or adding flour to a warm dish.
- By adding a little bit sugar to the asparagus tips, it will give even more flavor. But it still stays a savory dish.
- You can substitute white asparagus for the green ones (but the color of the soup will change)
- You can substitute ham with smoked salmon (a really elegant feeling)
- For a vegetarian version substitute ham with slices mushrooms which you slightly bake in butter before you add them.
- A dollop of crème fraîche and a few chives.
- Fresh asparagus are expensive. Buy tinned ones to get the flavor, without spending the money.
- If you store leftover vegetables (like the stem of broccoli, carrot and leek scraps or any other kind of vegetables) in the refrigerator until you’ve got almost a bag. Put them in a large pan and add some herbs, salt and 3 liter water. Bring to the boil and let it simmer for 1 hour. Sieve your stock. This way you get a very cheap yet very flavorful vegetable stock. The stock can be used immediately or frozen. You can freeze it up to 2 months.
- Let the soup cool down quickly and cover it for 2 days in the refrigerator.
- Don't freeze this soup. Because you added cream the soup won't stay well in the freezer
Other delicious soup
- Easy onion soup
- Sweet tomato soup, as it’s served at a Dutch Chinese restaurant
- Skinny spinach soup
- Arugula spinach soup
It's a good taste!
Recipe Asparagus soup with ham and grated
Did you make this asparagus soup with ham and grated egg? Tag #byandreajanssen via Instagram or twitter . I love it when you make one of my recipes and I’m looking forward to look it up. You can also share your recipes on my Facebook channel or pin this recipe on Pinterestso you can find it easy next time. See you soon!
Asparagus soup with ham and grated egg
- 2 eggs size m
- 100 grams ham
- 300 grams asparagus
- 500 ml vegetable stock
- 1 teaspoon sugar
- 2 tablespoons butter
- 3 tablespoons flour
- 100 ml cream
- salt and pepper to taste
- Boil the eggs hard, peel and grate them on the sieve fine.
- Cut the ham into small strips.
- Melt the butter in a large saucepan and stir in the flour.
- Cook for 2 minutes over low heat until the flour is cooked.
- Allow to cool.
- Peel the asparagus with a vegetable peeler.
- Break the woody bottom from the asparagus and get rid of it. Do this by holding the bottom of the asparagus and flex at ⅔ from the bottom.
- Cut the top off of the asparagus ( about 2 cm ) and cut the remainder of the asparagus into small pieces.
- Add the asparagus tops along with the stock and sugar in a saucepan and bring to a boil.
- Cook the asparagus about 10 minutes.
- Remove with a slotted spoon and place on a plate.
- Put the rest of the asparagus in the remaining broth to the pan and cook for 20 minutes.
- Then puree the asparagus with the stock in a blender.
- Pour the asparagus broth with the cooled flour, while stirring with a whisk.
- Heat the soup for about 5 minutes and then pour in the cream.
- Season with salt and pepper.
- Ladle the soup into a soup bowl and spoon 1 tablespoon asparagus tips on top.
- Garnish with strips of ham and grated egg.
What did I use to prepare this
Kitchen utensils I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.